Now I know. The
dish you are getting
00:00:01.40\00:00:04.13
ready to do. Yeah, okay what,
00:00:04.13\00:00:05.83
is that soup ready? The soup oh!
00:00:05.83\00:00:07.63
Yeah, Well, let's
check and see if the
00:00:07.63\00:00:09.03
soup is ready. Let's see, okay,
00:00:09.03\00:00:10.63
Oh! Yes, indeed.
The soup is ready.
00:00:10.63\00:00:16.20
Oh! Yeah. Oh! Nice and hardy.
00:00:16.20\00:00:17.60
Yeah, maybe a
little sample of that,
00:00:17.60\00:00:19.00
so all the Gimme
Lean, chunks in there and
00:00:19.00\00:00:22.03
the beans and I knew, oh!
00:00:22.03\00:00:25.30
That kind of good
stuff in there, yes, yes,
00:00:25.30\00:00:26.76
I knew it, I knew
and you know what?
00:00:26.76\00:00:28.16
Because I knew
you were gonna do it
00:00:28.16\00:00:29.56
I decided to
already get my here have a
00:00:29.56\00:00:30.96
bowl ready, oh! Okay, now, now,
00:00:30.96\00:00:32.36
now this is a size
spoon we're talking about.
00:00:32.36\00:00:33.86
Which is your big
spoon. This is a big spoon.
00:00:33.86\00:00:35.56
Ready to eat, I'm ready to eat.
00:00:35.56\00:00:37.10
Well, let me put
together first you know
00:00:37.10\00:00:38.56
what I said was what
I like to do a taste.
00:00:38.56\00:00:40.23
Is to actually put
first of all because
00:00:40.23\00:00:43.03
I know you are
gonna already bother me I
00:00:43.03\00:00:45.43
got the chips.
Oh! Got some chips.
00:00:45.43\00:00:46.93
Okay, Curtis. Now
not regular chips,
00:00:46.93\00:00:48.66
now this is,
These are corn chip?
00:00:48.66\00:00:50.30
Corn chips, we like, corn chip.
00:00:50.30\00:00:51.70
Okay, and we crush them up.
00:00:51.70\00:00:53.26
Okay, now, I can
did that with my teeth.
00:00:53.26\00:00:57.43
But we're not doing
with our teeth 'cause
00:00:58.96\00:01:00.36
you are on
television. So does that have to
00:01:00.36\00:01:02.66
do with it? Anyway we're now
00:01:02.66\00:01:05.30
going to go ahead
and put some soup on top.
00:01:05.30\00:01:07.63
Oh! We're gonna
do it that way, okay.
00:01:07.63\00:01:11.30
We got the
tomatoes, all the beans,
00:01:12.00\00:01:13.63
we're gonna get some
juice in there, honey hush,
00:01:14.30\00:01:15.70
some here as well.
Let's get some juice.
00:01:15.70\00:01:18.26
Hope it is not too
hot. It won't be too hot.
00:01:19.16\00:01:21.66
Right. I will blow it for you.
00:01:21.66\00:01:23.33
Oh! That's, that's you're so,
00:01:23.93\00:01:25.36
you're so lovely. And then,
00:01:25.36\00:01:26.76
then we can also
have to put on top
00:01:26.76\00:01:28.60
of that some
salsa. Oh! You're gonna
00:01:28.60\00:01:31.50
really fix me up
honey, okay, when I married,
00:01:31.50\00:01:34.80
I hit the
jackpot. Yes, you did. Oh!
00:01:34.80\00:01:37.10
Oh, that was kind of fast.
00:01:37.10\00:01:38.50
I didn't think you would
say all that, but yes you did,
00:01:40.40\00:01:41.96
okay, I guess you told me.
00:01:41.96\00:01:43.43
And then of course
we have to put the soy
00:01:43.43\00:01:44.93
sour cream on top.
Okay, now we are talking,
00:01:44.93\00:01:47.80
now we are
talking, okay, alright.
00:01:47.80\00:01:50.66
Camera 3, we're ready
for a close up on this one.
00:01:50.66\00:01:53.33
Alright, now what
else, is there maybe a
00:01:53.33\00:01:56.30
olive at the very
top. No, olives Curtis.
00:01:56.30\00:01:59.30
No black olives. No olives okay.
00:01:59.30\00:02:00.70
Just behave yourself.
00:02:00.70\00:02:04.00
Okay, I am prepared to receive.
00:02:04.00\00:02:07.06
Yeah, that you are
that though has prepared.
00:02:07.06\00:02:08.73
Oh! Okay, it
sounds good to me. Okay.
00:02:08.73\00:02:12.26
Let me go first. Okay,
that wasn't in the script.
00:02:12.26\00:02:16.36
Okay, what about
mine? Okay, alright.
00:02:17.93\00:02:20.73
Would you like some?
Yeah, okay, camera 3,
00:02:21.16\00:02:22.80
you ready? Okay,
here we go now good.
00:02:22.80\00:02:25.03
Put something
on the spoon honey,
00:02:25.03\00:02:26.46
okay, and the clock is ticking.
00:02:26.46\00:02:29.20
Is this good? Is this good?
00:02:34.20\00:02:36.46
I'm almost like maybe.
You know, it don't make sense,
00:02:37.03\00:02:39.30
food tasting this good. I
spit all over your arm too,
00:02:39.30\00:02:41.73
Here we go. Okay, I think we did
00:02:41.73\00:02:44.76
enough teasing.
Did we? Oh! Yeah,
00:02:44.76\00:02:47.23
that's real good. Okay,
I heard somebody laughing
00:02:47.23\00:02:50.03
out there too.
Okay, you hold that,
00:02:50.03\00:02:51.70
maybe our time,
its time for dessert.
00:02:51.70\00:02:53.10
What you think?
Yeah, you better I know
00:02:53.10\00:02:54.53
because otherwise
we're kind of stuck.
00:02:54.53\00:02:55.93
Clock is ticking right?
Okay, now let's go ahead
00:02:55.93\00:03:00.06
with the
dessert, what do you say?
00:03:00.06\00:03:01.53
Okay, well we do have a dessert.
00:03:01.53\00:03:03.13
Okay, let's go with
it. And it's gonna to
00:03:03.13\00:03:04.90
be a tortilla
chip with some creams,
00:03:04.90\00:03:07.36
so let's look
at the ingredients.
00:03:07.36\00:03:08.76
Okay, let's do that.
00:03:08.76\00:03:10.13
Okay. Alright. And
this is interesting
00:03:33.50\00:03:35.16
now so we have the
fancy baked tortilla chips
00:03:35.16\00:03:38.03
with the vanilla
cream. Yes, alright,
00:03:38.03\00:03:40.80
now one of the
things that happens that you
00:03:40.80\00:03:42.40
will notice that in
other cultures other than
00:03:42.40\00:03:44.50
the United States,
okay, most cultures
00:03:44.50\00:03:46.70
do not do a lot of real sweet,
00:03:46.70\00:03:48.33
sweet desserts,
and so in this scenario
00:03:48.33\00:03:50.50
this is also one is not very,
00:03:50.50\00:03:52.43
very sweet, not like cakes
00:03:52.43\00:03:53.83
and cookies and
pies. That really doesn't,
00:03:53.83\00:03:55.60
they don't use a lot
of those types of sweets.
00:03:55.60\00:03:57.00
So more and more
of a subtle type but I
00:03:57.00\00:03:59.00
know there's a
surprise, now we're gonna make
00:03:59.00\00:04:00.50
cookies out of whole wheat,
00:04:00.50\00:04:02.60
tortillas chips,
whole wheat shells.
00:04:02.60\00:04:04.06
This is the whole wheat shell.
00:04:04.06\00:04:05.46
It is new, okay. And it's very,
00:04:05.46\00:04:07.13
very simple
Curtis believe it or not,
00:04:07.13\00:04:08.53
all you're
gonna do is take your,
00:04:08.53\00:04:10.03
I believe you
already, your spray, okay,
00:04:10.03\00:04:12.03
and you gonna spray your actual
00:04:12.03\00:04:14.60
tortilla shell. Okay, this is
00:04:14.60\00:04:18.10
regular cooking
spray? Yeah, okay. Okay,
00:04:18.10\00:04:20.50
and then you're gonna
spray your second one.
00:04:21.60\00:04:23.43
I'm gonna make
like about whole about
00:04:24.43\00:04:25.83
8 of these
cookies. Now what people use
00:04:25.83\00:04:30.00
to doing is,
taking something like,
00:04:30.00\00:04:32.03
we gonna take our
cardamom and fructose.
00:04:32.03\00:04:35.20
Now what's
cardamom? Cardamom is a
00:04:35.20\00:04:37.03
substitute
herb, it's almost like
00:04:37.03\00:04:39.80
that of cinnamon,
right. And they can use
00:04:39.80\00:04:42.03
the cardamom oil.
They can use the cinnamon.
00:04:42.03\00:04:44.93
I choose to use a cardamom.
00:04:44.93\00:04:46.60
Just put a whole
lot on there and.
00:04:46.60\00:04:49.96
And fructose is a fruit sugar,
00:04:49.96\00:04:52.86
little less refined
then a regular white sugar.
00:04:52.86\00:04:56.70
Yes, okay, it's
actually from the fruit itself,
00:04:57.23\00:05:00.06
alright, okay, and we gonna put
00:05:00.06\00:05:01.70
the last part on.
I like to cover all
00:05:01.70\00:05:03.66
the part just kind
of oiled down there.
00:05:03.66\00:05:06.40
Yes, by the way
this spray has no
00:05:06.40\00:05:08.40
calories and no
fat. Oh! Okay, wonderful,
00:05:08.40\00:05:11.40
wonderful. Does that looks good?
00:05:11.40\00:05:12.80
Oh! Yes, nice and coated.
00:05:12.80\00:05:15.16
Lets get the last bit on.
00:05:15.16\00:05:16.56
Okay, now what I
usually do is you can
00:05:16.56\00:05:18.56
take a pizza
cutter, and you can cut into
00:05:18.56\00:05:20.53
four slices like you would do.
00:05:20.53\00:05:22.16
We're just gonna cut
it into four nice size.
00:05:22.16\00:05:25.06
Oh! I see. Okay,
and we're gonna go
00:05:25.06\00:05:27.76
across and do again. Alright.
00:05:27.76\00:05:32.20
Alright, and one more time,
00:05:32.20\00:05:34.90
and what you would do
is you would actually take
00:05:37.70\00:05:39.20
these and set them
on your tray, okay,
00:05:39.20\00:05:42.80
simple enough, and
this actually bakes in the
00:05:42.80\00:05:45.00
oven once again for
about 400 degrees for just
00:05:45.00\00:05:48.03
about 3 minutes, not
more than that, okay.
00:05:48.03\00:05:52.06
Now what you have
is you've actually
00:05:52.06\00:05:54.36
got the stuff to make the cream.
00:05:54.36\00:05:56.40
Okay, now the Mori-Nu
tofu is already in there,
00:05:56.40\00:05:59.93
and we have we've
shown this before I believe,
00:05:59.93\00:06:02.63
this is lemon made.
And this is vanilla.
00:06:02.63\00:06:05.10
Oh! This is
vanilla pudding mix and
00:06:05.10\00:06:06.50
this is also made by
Mori-Nu and we have the
00:06:06.50\00:06:09.13
soy milk here, then
people can use any type
00:06:09.13\00:06:11.40
of soy milk. We're
using I think silk here but
00:06:11.40\00:06:14.40
there are so many
soy milks on the market,
00:06:14.40\00:06:16.26
a lot of stores have
their own brand by the way,
00:06:16.26\00:06:18.00
and then we have
the, what is this?
00:06:18.63\00:06:20.43
Vanilla. Vanilla
flavoring, so what I'm gonna do.
00:06:20.43\00:06:23.23
Put this on and turn it on,
00:06:23.23\00:06:24.63
and put all of
these at the same time
00:06:24.63\00:06:26.03
Well, you can just
do it one at a time,
00:06:26.03\00:06:27.46
one at a time,
just let me show you,
00:06:27.46\00:06:28.86
I would not put the pudding mix
00:06:28.86\00:06:30.26
in until you get
finished. We wanna go ahead
00:06:30.26\00:06:31.66
and make sure
it's nice and loose,
00:06:31.66\00:06:33.06
put in the milk first.
00:06:33.06\00:06:34.46
Yeah, put the milk in first,
00:06:34.46\00:06:35.86
Okay, here we go.
00:06:35.86\00:06:37.23
Okay. Turn off,
okay, I cannot do that
00:07:10.00\00:07:11.40
every time. Okay, okay,
let's see, now you know,
00:07:11.40\00:07:12.80
I believe my hands
are too big or something
00:07:12.80\00:07:14.50
I don't know. Its
okay honey, okay. Okay,
00:07:14.50\00:07:17.66
I know your backing me up baby.
00:07:17.66\00:07:19.06
And the main thing is
you wanna make sure...
00:07:19.06\00:07:20.46
I got most of
that in here though.
00:07:20.46\00:07:22.00
You did, you did.
00:07:22.00\00:07:23.40
That's the main thing
you got most of that in
00:07:23.40\00:07:24.80
And do you like to
open this up and then just
00:07:24.80\00:07:26.20
actually make sure,
and okay get it tight,
00:07:26.20\00:07:27.60
so we get all
of our sides there.
00:07:27.60\00:07:29.00
Alright. Okay. You
probably gonna spin it again.
00:07:29.00\00:07:30.70
Look at that, look at that.
00:07:30.70\00:07:32.10
Could I have some
nice creamy texture?
00:07:32.10\00:07:33.50
Nice creamy
texture, okay, okay, alright.
00:07:33.50\00:07:36.63
Now we gonna spin it again or..
00:07:36.63\00:07:38.03
Spin round one more time. Okay.
00:07:38.03\00:07:39.90
That smells good. Okay.
00:07:40.83\00:07:42.20
Now, what I want to
show them is that if
00:07:55.96\00:07:57.73
you were to take
this, let's we can just take
00:07:57.73\00:07:59.53
spat... let's do
that bowl Right here,
00:07:59.53\00:08:02.03
so you can get a
chance to actually see
00:08:02.03\00:08:03.46
this, okay, I want
them to see the texture.
00:08:03.46\00:08:07.13
Oh! Okay. Of how
this actually looks when
00:08:07.13\00:08:09.40
it's done, gonna
pour a little bit of this
00:08:09.40\00:08:12.06
and you can see how
nice and smooth that
00:08:12.06\00:08:14.13
looks and this is
what we're gonna use also.
00:08:14.13\00:08:16.70
Nice and creamy. Isn't
that nice, Isn't that nice?
00:08:18.46\00:08:20.23
Okay. You wouldn't think
that this is soy based or tofu.
00:08:20.23\00:08:24.60
This is soy based,
okay, right, and we did not
00:08:24.60\00:08:27.06
mention that as we
were talking on a show
00:08:27.06\00:08:28.76
of course, a lot of
times when I am trying
00:08:28.76\00:08:30.83
do things like let's
say Ice creams, smoothies,
00:08:30.83\00:08:34.66
okay, any kind
of whipped topping,
00:08:34.66\00:08:37.03
every single one of
those. I actually use
00:08:37.03\00:08:39.73
the Mori-Nu silken
tofu and the reason that
00:08:39.73\00:08:43.00
I use those is because
they have the same kind
00:08:43.00\00:08:45.46
of texture as
regular milk does, okay,
00:08:45.46\00:08:47.43
and so any scenario
we put that in there
00:08:47.43\00:08:50.00
just simulate that
of a whipped topping
00:08:50.66\00:08:52.56
or this cream we
actually made just now.
00:08:52.56\00:08:54.90
Okay, so now there
are different textures
00:08:54.90\00:08:57.16
of tofu you
have the soft. Right.
00:08:57.16\00:09:00.06
You have the firm,
right, you have extra firm.
00:09:00.50\00:09:02.83
Well you're getting real good?
00:09:02.83\00:09:04.23
Because I have been
staying with you baby.
00:09:04.23\00:09:05.86
Okay and do you remember why?
00:09:05.86\00:09:07.36
I mean why, I mean
how you get one to be firm
00:09:07.36\00:09:09.66
soft and extra
firm, what's the reason
00:09:09.66\00:09:12.20
for that, it's a matter
of the amount of liquid,
00:09:12.20\00:09:14.16
right, that's either
in the tofu or extracted
00:09:14.16\00:09:17.50
so more liquid extracted
to be more of the firm,
00:09:17.50\00:09:20.60
well, extra firm tofu, right,
00:09:20.96\00:09:22.70
Okay, thank you very much.
00:09:22.70\00:09:24.10
I met somebody
one time that asked me
00:09:24.10\00:09:25.86
the question, they
said, you know do make
00:09:25.86\00:09:27.96
your own tofu. The
answer is absolutely not.
00:09:27.96\00:09:29.86
It is too cheap to buy
at the store it does not
00:09:31.13\00:09:32.93
make any difference you
don't want to go there but
00:09:32.93\00:09:34.33
that vanilla make mix
once again if you are an
00:09:34.33\00:09:37.10
area where you're
trying to get that vanilla
00:09:37.10\00:09:39.66
make mix then the
best thing you do is that
00:09:39.66\00:09:41.96
already have the
Mori-Nu tofu securing that
00:09:41.96\00:09:44.80
Mori-Nu, then all you
have to do is ask them to get
00:09:44.80\00:09:46.20
them mix that also
goes along with that, okay.
00:09:46.20\00:09:48.20
And those individuals
who maybe in a location
00:09:48.20\00:09:50.36
where Mori-Nu is not
purchased or in that area,
00:09:50.36\00:09:53.33
they even have
website, absolutely
00:09:53.76\00:09:56.06
and our website is
linked to the Mori-Nu websites
00:09:56.06\00:09:58.60
so just go to our website,
00:09:58.60\00:10:00.00
click on to the Mori-Nu website.
00:10:00.00\00:10:01.86
You can order
Mori-Nu pudding mixes.
00:10:01.86\00:10:05.33
Pudding mixes. And
also the tofu as well,
00:10:05.33\00:10:07.10
and also the tofu
as well. That's right.
00:10:07.10\00:10:08.50
Well, I guess you
said yourself I wonder
00:10:08.50\00:10:10.80
if I am gonna see
everything in this
00:10:10.80\00:10:12.30
program you know
what's gonna happen.
00:10:12.30\00:10:14.16
We are going to put
everything out so you can
00:10:14.60\00:10:17.83
see all that we
have done on this program
00:10:17.83\00:10:19.70
Mexican
cuisines, so what you want
00:10:20.13\00:10:21.73
to do is just to stay by.
00:10:21.73\00:10:24.40